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Cold beet soup

This is a very simple recipe. I often cook it in the summer because it is tasty and cold. Beet always cooks for a long time. But if you cut it into small cubes, they will cook faster. Add the vinegar in a pan with beet for saving color. Otherwise, a beet loses their color and becomes pale pink. Also you can add the meat ingredients in this soup - sausages, meat, chicken. Of course, they should be cooked and finely chopped.

Ingredients

2 medium beets

4 cucumbers

4 eggs

1 bunch of parsley or dill, chopped

1 tablespoon vinegar

1 cup of sour cream

salt and pepper to taste

mustard to taste

Directions

1Peel the beets and cut them into small cubes. Put the cubes in a big pan, pour 1.5 liters of drinking water and 1 tablespoon vinegar, and place the pan on a stove. Cook the beets on medium heat for 40-50 minutes until soft, and then cool. You can put the pan in the fridge until beet broth will be cold.

2Cook the hard boiled eggs. Cut the eggs and cucumbers into small cubes. Transfer to a large bowl, add the chopped parsley or dill and mix well. Season with salt and pepper.

3Pour beet broth with beet cubes into a bowl with the cucumbers and eggs.